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Method

Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don’t add any oil. Meanwhile, boil the noodles following pack instructions, then drain.

Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it’s easier), sprinkling with the sesame oil and red chilli if using.

This was brilliant! Never used mince with noodles before but it came together so well with the sauce that basically just stuck to the noodles, mmmm!
Posted it up on my blog too! This is how it turned outhttp://julesthenorweegie.blogspot.co.uk/2013/08/five-spice-beef-noodles....
I couldn't find sugarsnap peas, so I used dwarf beans instead. Will maybe opt out on the chili next time, or only use half of it, hot hot hot!

Delicious, simple and quick! Will become a regular in our weekday meals. A great alternative to use mince instead of spag bol or chilli. Will probably add different/more veg next time and maybe a touch more chilli.

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